Brown Malt

All Fermentables

Fermentable Profile based on 1,191 recipes

Prevalence

0.8%

Malt Type

Toast

Colour

78 SRM

Typical Grain Bill

~7%

Origin

New Zealand

Supplier

Gladfield Malt

Diastatic Power

Max %

15%

Gladfield Brown malt is a stronger version of the biscuit malt but made from green chitted malt. This allows good colour build up with out the astringency from husk damage. This malt will impart a dry biscuity flavour to the beer along with nice amber colour. Ideal in Porters, Stouts, Dark Ales or Dunkels in restrained amounts.

Lab Guidance

Colour

90.4 SRM 90.4 SRM

77.6 SRM

Max %

0% 15%

Common Styles

18% Northern English Brown Ale (6%) (43)
14% English Porter (9%) (60)
9% American Brown Ale (5%) (148)
9% Brown Porter (10%) (63)
9% Mild (8%) (34)
8% Robust Porter (8%) (95)
7% British Brown Ale (7%) (42)
6% Baltic Porter (6%) (32)
5% Dark Mild (6%) (26)
5% Imperial Stout (4%) (119)
5% American Porter (7%) (71)
4% Old Ale (4%) (14)
2% American Stout (7%) (41)
1% Sweet Stout (7%) (22)
1% American Amber Ale (6%) (26)

bar = % of [style] recipes using this fermentable · (median grist %) · recipe count

Details

Type: Grain

Potential: 1.034

Protein: 11.7%

Moisture: 3.5%

Mash Recommended: Yes